Question 1

Inflight foodservice management operators

Accepted Answer

A)  prepare food for airlines as well as select airport restaurants 
B)  plan menus, develop product specifications, and arrange purchasing contracts 
C)  can contract with an airline only if the airport facility provides customer foodservice 
D)  develop specific tours for major commercial airlines and their partners 
A)  prepare food for airlines as well as select airport restaurants 
B)  plan menus, develop product specifications, and arrange purchasing contracts 
C)  can contract with an airline only if the airport facility provides customer foodservice 
D)  develop specific tours for major commercial airlines and their partners B

Question 2

Companies that operate their own food service operations are called

Accepted Answer

A)  liaison personnel 
B)  contractors 
C)  self-operators 
D)  commercially-branded restaurants 
A)  liaison personnel 
B)  contractors 
C)  self-operators 
D)  commercially-branded restaurants C

Question 3

Sodexho, a leading food and facilities management services company in North America, deals primarily in the areas of serving

Accepted Answer

A)  schools, restaurants, and hospitals 
B)  chain restaurant food service 
C)  fast food restaurants 
D)  airport terminal kiosks 
E)  independently owned commercial operations 
A)  schools, restaurants, and hospitals 
B)  chain restaurant food service 
C)  fast food restaurants 
D)  airport terminal kiosks 
E)  independently owned commercial operations A

Question 4

The main focus of hospital foodservice is the

Accepted Answer

A)  speed of service 
B)  uniform standards 
C)  tray line 
D)  MREs 
A)  speed of service 
B)  uniform standards 
C)  tray line 
D)  MREs

Question 5

Some of the driving forces and trends with college campus foodservice are

Accepted Answer

A)  students pay one fee for all meals each day, whether they eat them or not 
B)  McDonald's and Burger King Visa bank cards 
C)  programs similar to the National School Lunch Program 
D)  branded concepts, privatization, campus cards and computer use 
A)  students pay one fee for all meals each day, whether they eat them or not 
B)  McDonald's and Burger King Visa bank cards 
C)  programs similar to the National School Lunch Program 
D)  branded concepts, privatization, campus cards and computer use

Question 6

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

Accepted Answer

A)  get better food 
B)  have more variety in food 
C)  save money when federally funded 
D)  create better diets 
E)  control fat intake 
A)  get better food 
B)  have more variety in food 
C)  save money when federally funded 
D)  create better diets 
E)  control fat intake

Question 7

Budgeting is easier with on-campus college foodservice because

Accepted Answer

A)  all the food is very inexpensive 
B)  students do not expect great food, so costs can be lowered to accommodate that trend 
C)  there are few venues that provide foodservice on college campuses 
D)  students have prepaid for their meals and their numbers are easier to forecast 
A)  all the food is very inexpensive 
B)  students do not expect great food, so costs can be lowered to accommodate that trend 
C)  there are few venues that provide foodservice on college campuses 
D)  students have prepaid for their meals and their numbers are easier to forecast

Question 8

Which of the following is NOT included in managed services?

Accepted Answer

A) Hotel cafeteria 
B)  Airports 
C)  Prisons 
D)  Colleges and universities 
A) Hotel cafeteria 
B)  Airports 
C)  Prisons 
D)  Colleges and universities

Question 9

Examples of the types of service a company like Sodexho might provide include

Accepted Answer

A)  housekeeping, groundskeeping, and foodservice 
B)  plant operation and management as well as facilities management 
C)  nutrition consultation with fast food companies like McDonald's 
D)  preventive maintenance contracts with independent restaurant owners in rural areas 
E)  housekeeping, groundskeeping, and foodservice, and plant operation and management as well as facilities management 
A)  housekeeping, groundskeeping, and foodservice 
B)  plant operation and management as well as facilities management 
C)  nutrition consultation with fast food companies like McDonald's 
D)  preventive maintenance contracts with independent restaurant owners in rural areas 
E)  housekeeping, groundskeeping, and foodservice, and plant operation and management as well as facilities management

Question 10

A popular trend in military foodservice that offers alternatives to its personnel is

Accepted Answer

A)  more seafood choices in MREs 
B)  a wide selection of meal choices and menu items 
C)  MREs that can be cooked a variety of ways, including grilled and braised 
D)  McDonald's and Burger King franchises on military bases 
A)  more seafood choices in MREs 
B)  a wide selection of meal choices and menu items 
C)  MREs that can be cooked a variety of ways, including grilled and braised 
D)  McDonald's and Burger King franchises on military bases

Question 11

Commercial foodservice differs from noncommercial in that

Accepted Answer

A)  commercial foodservice includes only restaurants 
B)  commercial foodservice is for profit 
C)  noncommercial includes only restaurants 
D)  both are used to describe foodservice in hotels 
E)  noncommercial includes only chain restaurants 
A)  commercial foodservice includes only restaurants 
B)  commercial foodservice is for profit 
C)  noncommercial includes only restaurants 
D)  both are used to describe foodservice in hotels 
E)  noncommercial includes only chain restaurants

Question 12

In an effort to increase cash sales and to manage profitability, managers of health care operations have become more resourceful by

Accepted Answer

A)  developing concepts like medical malls with retail shops, bakeries, catering, and restaurants 
B)  decreasing portion sizes of meals served to staff and patients in medical care facilities 
C)  charging more for cafeteria food and eliminating discounts to staff 
D)  adding an extra charge to service users not affiliated with the medical facility 
A)  developing concepts like medical malls with retail shops, bakeries, catering, and restaurants 
B)  decreasing portion sizes of meals served to staff and patients in medical care facilities 
C)  charging more for cafeteria food and eliminating discounts to staff 
D)  adding an extra charge to service users not affiliated with the medical facility

Question 13

What are nine general areas of responsibility of a managed services manager?

Accepted Answer

• Employee relations, human re

Question 14

Colleges are more diverse in their food service operations

Accepted Answer

A)  because the schedules of students are varied 
B)  because there are many places and occasions for food service 
C)  so students are not bored with the same food 
D)  because costs may be prohibitive 
E)  because the hours might be long 
A)  because the schedules of students are varied 
B)  because there are many places and occasions for food service 
C)  so students are not bored with the same food 
D)  because costs may be prohibitive 
E)  because the hours might be long

Question 15

What managed services company began by turning vending into a service?

Accepted Answer

A)  Sodexho 
B)  Aramark 
C)  Host Marriott 
D)  Compass Group 
A)  Sodexho 
B)  Aramark 
C)  Host Marriott 
D)  Compass Group

Question 16

Using the following figures, calculate the daily rate or amount of money required per day from each person to pay for foodservice: Foodservice expenses for one semester of 105 days amounts to $695,000 for an operation with 1350 students eating. You must show your work to receive full credit.

Accepted Answer

The answer of Using the following figures, calculate the daily...

Question 17

Outline the scope of college and university foodservice. What are the advantages of managing a college dining hall versus a commercial restaurant?

Accepted Answer

• The scope of college services ranges f

Question 18

The rationale behind the enactment of the National School Lunch Act of 1946 was

Accepted Answer

A)  students could be trained like military recruits 
B)  fast food opportunities at schools could be increased 
C)  if students received good meals, the military would have healthier recruits 
D)  more crops could be imported from foreign farmers 
A)  students could be trained like military recruits 
B)  fast food opportunities at schools could be increased 
C)  if students received good meals, the military would have healthier recruits 
D)  more crops could be imported from foreign farmers

Question 19

Discuss the impact that the National School Lunch Act of 1946 had on managed services in the elementary and secondary schools.

Accepted Answer

• This 1946 legislation turned the focus

Question 20

Name five companies that provide managed services.

Accepted Answer

• Sodexho, Aramark,

Inflight foodservice management operators

Companies that operate their own food service operations are called

Sodexho, a leading food and facilities management services company in North America, deals primarily in the areas of serving

The main focus of hospital foodservice is the

Some of the driving forces and trends with college campus foodservice are

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

Budgeting is easier with on-campus college foodservice because

Which of the following is NOT included in managed services?

Examples of the types of service a company like Sodexho might provide include

A popular trend in military foodservice that offers alternatives to its personnel is

Commercial foodservice differs from noncommercial in that

In an effort to increase cash sales and to manage profitability, managers of health care operations have become more resourceful by

What are nine general areas of responsibility of a managed services manager?

Colleges are more diverse in their food service operations

What managed services company began by turning vending into a service?

Using the following figures, calculate the daily rate or amount of money required per day from each person to pay for foodservice: Foodservice expenses for one semester of 105 days amounts to $695,000 for an operation with 1350 students eating. You must show your work to receive full credit.

Outline the scope of college and university foodservice. What are the advantages of managing a college dining hall versus a commercial restaurant?

The rationale behind the enactment of the National School Lunch Act of 1946 was

Discuss the impact that the National School Lunch Act of 1946 had on managed services in the elementary and secondary schools.

Name five companies that provide managed services.

Introducing Hospitality

The Hotel Business

Rooms Division

Food and Beverage

Beverages

The Restaurant Business

Restaurant Management

Tourism

Recreation, Attractions, and Clubs

Gaming Entertainment

Meetings, Conventions, Expositions

Special Events

Leadership and Management

Planning

Organizing

Communication and Decision Making

Control

Filters

Exam 8: Managed Services

Inflight foodservice management operators

Companies that operate their own food service operations are called

Sodexho, a leading food and facilities management services company in North America, deals primarily in the areas of serving

The main focus of hospital foodservice is the

Some of the driving forces and trends with college campus foodservice are

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

Budgeting is easier with on-campus college foodservice because

Which of the following is NOT included in managed services?

Examples of the types of service a company like Sodexho might provide include

A popular trend in military foodservice that offers alternatives to its personnel is

Commercial foodservice differs from noncommercial in that

In an effort to increase cash sales and to manage profitability, managers of health care operations have become more resourceful by

What are nine general areas of responsibility of a managed services manager?

Colleges are more diverse in their food service operations

What managed services company began by turning vending into a service?

Using the following figures, calculate the daily rate or amount of money required per day from each person to pay for foodservice: Foodservice expenses for one semester of 105 days amounts to $695,000 for an operation with 1350 students eating. You must show your work to receive full credit.

Outline the scope of college and university foodservice. What are the advantages of managing a college dining hall versus a commercial restaurant?

The rationale behind the enactment of the National School Lunch Act of 1946 was

Discuss the impact that the National School Lunch Act of 1946 had on managed services in the elementary and secondary schools.

Name five companies that provide managed services.

Introducing Hospitality

The Hotel Business

Rooms Division

Food and Beverage

Beverages

The Restaurant Business

Restaurant Management

Tourism

Recreation, Attractions, and Clubs

Gaming Entertainment

Meetings, Conventions, Expositions

Special Events

Leadership and Management

Planning

Organizing

Communication and Decision Making

Control

Filters